Description
Italian Arancini are crispy, golden rice balls filled with gooey cheese or savory fillings like meat sauce. Perfect as a snack, appetizer, or party treat, these versatile bites are a must-try Italian street food classic.
Ingredients
Units
Scale
For the Risotto
- 1 cup Arborio rice (or sushi rice as a substitute)
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 3 cups vegetable stock (or chicken/beef stock)
- 2 tbsp butter
- Salt and pepper, to taste
For the Arancini
- Cooked and cooled risotto
- 1 cup mozzarella cheese, cut into small cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (or panko for extra crunch)
For Frying or Air Frying
- Vegetable oil for deep frying
- Olive oil spray for air frying
Instructions
Prepare the Risotto
- Sauté Onion
- Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened.
- Cook the Rice
- Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. Gradually add warm stock, one ladle at a time, stirring constantly until the liquid is absorbed. Repeat until rice is tender and creamy.
- Finish with Butter
- Stir in butter and season with salt and pepper. Let the risotto cool completely in the refrigerator.
Make the Arancini
- Shape the Balls
- Take a spoonful of risotto, flatten slightly, and place a cube of mozzarella in the center. Wrap the rice around the cheese to form a ball.
- Bread the Balls
- Roll each ball in flour, dip in beaten eggs, and coat with breadcrumbs. For extra crunch, repeat the egg and breadcrumb steps.
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Cook the Arancini
Deep Frying
6. Heat Oil- Heat vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Air Frying
7. Air Fry- Preheat the air fryer to 375°F (190°C). Lightly spray the arancini with olive oil and cook for 12-15 minutes, turning halfway through, until crispy and golden.
Notes
- Cool Risotto Completely: Chilled risotto is easier to handle and shape.
- Double-Coat: For extra crunch, dip the arancini in egg and breadcrumbs twice.
- Customize Fillings: Experiment with fillings like spinach, spicy sausage, or seafood for variety.
